Instructions
- Preheat oven to 400
- Place 4 ears of corn in foil and cook in oven for about 30 minutes until slightly browned
- In a bowl place the diced avocado and ½ the lemon juice then gently combine coating the avocado evenly
- In a large bowl combine the cherry tomatoes, red bell pepper, jalapeno
- When the corn is roasted and cooled remove the corn from the cob by siding a knife down the side and separate the kernels as needed, add to the bowl of tomatoes, bell pepper and jalapeno
- Add the black beans to the vegetables and sprinkle the spices over the top then mix together
- In a blender or food processor place 1/2 of one avocado, the lime juice, the second half of the lemon juice, the chopped cilantro and garlic. Mix well until creamy, if it is too thick add water a little at a time to gain desired consistency
- Add the rest of the diced avocado to the bowl and then stir in the dressing coating evenly
Yields approximately 4-6 servings
Ingredients
- 4 Ears Corn Roasted
- 1 Red Bell Pepper Diced
- 4 Small Ripe Avocados Diced (set half of one aside for dressing)
- 2 Cups Cherry Tomatoes Halved
- 1 Jalapeno Chopped (remove seeds for less heat)
- 1 Can Black Beans Drained and Rinsed
- 1 Garlic Clove Minced
- ¼ Cup Chopped Cilantro
- Juice of 1 Large Lemon
- Juice of 1 Large Lime
- 1 Tsp Sea Salt
- ½ Tsp Black Pepper
- ¼ Tsp Cayenne Pepper